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Cabbage and Carrot Salad

Cabbage and Carrot Salad: Fresh, Crunchy Bliss in Every Bite

Enjoy this Cabbage and Carrot Salad, a fresh, crunchy delight that's gluten-free, dairy-free, and vegan-friendly.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded green cabbage substitute with purple cabbage for a colorful twist
  • 2 medium julienned carrots using a julienne peeler can speed up prep time
  • 1 bunch fresh dill substitute with parsley if unavailable
  • 0.5 medium sliced onion green or red onions can change the taste
  • 2 tablespoons black sesame seeds can swap with regular sesame seeds or omit entirely
For the Dressing
  • 0.25 cups creamy mustard Dijon or yellow mustard works well
  • 2 tablespoons honey or maple syrup replace with maple syrup for a vegan version
  • 0.5 cups sour cream try a non-dairy version for vegan option
  • 2 tablespoons apple cider vinegar can use lemon juice if needed
  • to taste sea salt
  • 1 teaspoon garlic granules fresh garlic can be used for extra zing

Equipment

  • knife
  • Mixing bowl
  • Whisk
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare Ingredients. Thinly slice 4 cups of green cabbage, julienne 2 medium carrots, slice half an onion, and chop fresh dill.
  2. Step 2: Combine Salad Ingredients. In a large bowl, combine all salad ingredients and toss gently to mix.
  3. Step 3: Make Dressing. Whisk together creamy mustard, honey/maple syrup, sour cream, apple cider vinegar, sea salt, and garlic granules in a medium bowl.
  4. Step 4: Dress the Salad. Pour the dressing over the salad and toss gently to coat evenly.
  5. Step 5: Serve. Serve immediately or refrigerate for up to 2 hours before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Keep the dressing separate until just before serving to maintain the crispness of the salad.

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